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On the Menu: Tuesday, May 24, 2016

Maggie Borden

May 24, 2016

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Recipes

 

Here’s a taste of what’s on tap today at the Beard House.


Bistro Elegance, 7:00 P.M.
Jordan and Alice Lloyd, Bartlett Pear Inn, Easton, MD

 

Jordan Lloyd, who cut his teeth at Per Se and Citronelle, now steers the kitchen at Bartlett Pear Inn, an 18th-century property that promotes Chesapeake Bay cuisine. Together with his wife, who oversees all things business, Lloyd is bringing  a taste of what has made their inn a critic and community favorite. Sample sumptuous plates like ACME Smoked Salmon with Assorted Caviars and Chervil Chimichurri on Rye Toasts; Truffled Yukon Gold Potato Gnocchi with Brown Butter Beurre Blanc, Crispy Hash Brown, Rigleigh Gardens Kale, and Summer Truffles; and Joe Jurgielewicz & Son Duck Breast with English Peas, Italian Summer Truffles, Preserved Lemon, Chervil, Chive Blossoms, and Citrus–Olive Oil Jus.

See the full menu below: 
 

  • Hors d’Oeuvre
    • Provident Farms Carrot Gazpacho with Coriander Crème Fraîche and Spring Garden Flowers
    • ACME Smoked Salmon with Assorted Caviars and Chervil Chimichurri on Rye Toasts
    • Braised Black Bottom Farms Pork Belly with Piazza Olive Mélange, Caramelized Pearl Onions, and Natural Jus
    • Hudson Valley Foie Gras Parfaits with Madeira Pears, Brioche, Burgundy Truffles, and Parsley 
    • Gay’s Seafood Topless Crabcake Sliders with Mustard Seed Crisp and Roasted Garlic Aïoli
    • Château De L’aulée Crémant De Loire Brut Nv
  • Dinner
    • Bread Basket > Baguette, Challah, Seeded Lavash, and Gluten-Free Loaves with Nice Farms Creamery Butter, Olivins Olive Oil, and Sea Salt
    • Spirit Grower Radish Soup with Easter Egg Radish Byaldi, Tarragon–Shallot Confit, and Olivins Olive Oil 
    • Domaine Herbauges Collection Plaisir Grolleau Gris 2014
    • MeTompkin Bay Oyster Co. Softshell Crab with Catoctin Mountain Farm 1-Year-Aged Prosciutto and Guanciale, Bacon Crème Fraîche, Pork-Fried Croutons, Rigleigh Gardens Lettuces and Stonehouse Farms Egg Gribiche
    • Domaine Cédrick Bardin Pouilly-Fumé 2014
    • Truffled Yukon Gold Potato Gnocchi with Brown Butter Beurre Blanc, Crispy Hash Brown, Rigleigh Gardens Kale, and Summer Truffles
    • Domaine Sipp-Mack Grand Cru Rosacker Riesling 2010
    • Joe Jurgielewicz & Son Duck Breast with English Peas, Italian Summer Truffles, Preserved Lemon, Chervil, Chive Blossoms, and Citrus–Olive Oil Jus
    • Domaine Gouron Chinon 2014
    • Assorted Chapel’s Country Creamery Cheeses > Jersey Girl Cheese, Rainey’s Dream, Bay Bleu, and Talbot Reserve with Cherry Pistachio Bread and Housemade Accoutrements
    • Spirit Grower Beet Sorbet with Citrus and Meringue
    • Domaine Sipp-Mack Tradition Gewurztraminer 2012
    • Mignardises > Roasted Pear Tart with Bourbon Caramel; Strawberry Smith Island Cake with Strawberry Buttercream; Peanut Butter and Jelly Linzer Cookie; Night Kitchen Coffee Opera Cake; and Lemon, Chocolate, and Mint Macarons
    • Mignardises > Bourbon, Caramel, and Pear Tart; Strawberry Smith Island Cake; Peanut Butter and Jelly Linzer Cookie; Night Kitchen Coffee Opera Cake; and Assorted Macarons


Check out the event listing for more information.

 

Can’t make it to the Beard House? Discover Jordan Lloyd’s guilty-pleasure go-to and his passion for all things preserved and cured in our Q&A.
 
 
For all upcoming Beard House dinners, check out our events calendar.